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MARINATED STEAK DINNER WITH
ROASTED VEGETABLES
(6 servings)
STEAK:
2 ½ - 3 pounds USDA Choice chuck or round beef steak cut 1 ½
inch thick
(special order by calling the meat manager at Joe & Al’s Grocery
564-8181)
¾ cup soy sauce
¼ cup white vinegar
¼ cup packed brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons salad oil
1 teaspoon ground ginger
About 5 hours before serving, or early in the day: Combine soy sauce and remaining marinade ingredients. Add steak and turn to coat with marinade. Cover and let the meat marinade in the refrigerator for approximately 4 hours. Turn meat occasionally. Preheat grill. Place steak on grill (reserving marinade). Grill until desired doneness. Brush with marinade frequently. Makes six servings. Slice in thin strips and serve with marinade.
ROASTED VEGETABLES:
1 ½ cups fresh baby
carrots, sliced in half or quarters
1 pound small red potatoes, unpeeled, quartered (3 cups)
1 medium onion, cut into thin wedges
1 Tablespoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
½ teaspoon garlic salt
¼ teaspoon pepper
1 (14 oz.) package frozen green beans
Heat oven to 425 degrees. Spray 9x13 baking pan with nonstick cooking spray. In large bowl, combine carrots, potatoes and onion. Add oil, basil, thyme, garlic salt and pepper; mix well. Spread evenly in sprayed pan. Bake at 425 for 20 minutes. Remove vegetables from oven, add green beans, toss to mix. Return to oven; bake an additional 20-25 minutes or until vegetables are tender, stirring once. Makes 6 one-cup servings.
Serve with garlic bread.
CRUNCHY GARLIC CHICKEN AND CARROTS
DINNER
(6 servings)
CRUNCHY GARLIC CHICKEN:
2 Tablespoons lite margarine, melted
2 Tablespoons skim milk
1 Tablespoon chopped chives or parsley
½ teaspoon salt
½ teaspoon garlic powder
2 Cups cornflakes, crushed (1 Cup crushed)
3 Tablespoons chopped parsley
½ teaspoon paprika
6 boneless skinless chicken breast halves
Cooking spray
Heat oven to 425 degrees. Spray 9x13 inch pan with cooking spray. Mix melted
margarine, milk, chives or parsley, salt and garlic powder. Mix cornflakes,
parsley and paprika. Dip chicken into garlic mixture, then coat chicken with
cornflakes mixture. Place in 9x13 pan. Bake uncovered about 25-30 minutes
or until chicken is no longer pink when center of thickest pieces are cut.
HONEY GLAZED CARROTS:
1 package (16 oz.) baby-cut carrots
2 Tablespoons honey
1 Tablespoon margarine
Nutmeg
Place carrots in 1 inch of water in a 2 quart saucepan. Heat to boiling, reduce
heat, cover and simmer 10-15 minutes or until tender. Drain well. Add honey
and margarine to carrots in saucepan, heat to boiling. Cook carrots, stirring
frequently, until margarine is melted and carrots are glazed. Sprinkle with
nutmeg.Serve with fresh garden
salad and rolls.
FAMILY FAVORITE CHICKEN AND
GRAVY
(6 servings)
6 boneless skinless chicken breast halves
½ teaspoon seasoned salt
¾ teaspoon paprika
¾ teaspoon garlic-pepper blend
1 jar home-style chicken gravy
2 Tablespoons milk
1 Tablespoon Worcestershire sauce
Spray large skillet with cooking spray. Put chicken in skillet. Sprinkle with seasoned salt, paprika, garlic-pepper blend. Cook over medium-high heat approximately 4 to 6 minutes, turning once, until browned on both sides.
In medium bowl, combine gravy, milk and Worcestershire sauce, mix well. Pour gravy mixture over chicken. Cover skillet, simmer over medium-low heat for about 15 minutes or until chicken is tender and juices run clear.
GINGERBREAD HOUSE
DOUGH
(Makes about 9 cups dough)
1-1/2 cups whipping cream
1 teaspoon vanilla
2-1/2 cups firmly packed brown sugar
2 tablespoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/3 cups light or dark molasses
9 cups all-purpose flour
Whip cream and vanilla until cream holds soft peaks. In
a large bowl, mix sugar, baking soda, ginger, and cinnamon. Stir in molasses
and cream. Gradually add flour, mix well. On a lightly floured surface, roll
out a portion of dough until it is flat but still thick enough to pick up
easily without tearing. Place it on a greased and floured rimless baking sheet.
Finish
rolling dough on the baking sheet, supporting the rolling pin on equally thick
wooden strips placed along opposite edges of pan. Use about 2 cups dough for
each 1/8-inch-thick slab (for small houses), about 4 cups for each 1/4-inch
slab (for medium houses), and about 6 cups for each 3/8-inch slab (for large
houses). If gingerbread is not evenly thick, the thin areas bake darker in
color and are more brittle. The larger your house the thicker your slabs should
be.
Bake dough until fairly firm when pressed in center: (small
houses 1/8 inch thick) at 300 degree F for about 1 hour; (medium house ¼
inch thick) at 275 degree F for about 1-3/4 hours; (large house 3/8-inch-thick)
at 275 degrees F about 2-1/4 hours. Two pans can be baked at once.
After 30 minutes, remove pans from oven and cut around
pattern pieces with a sharp knife, lift off scraps. (Later, bake the scraps
to eat.) Return both pans to oven, switching their positions, and finish baking.
Meanwhile, roll out remaining dough to make cookies and other special features.
When done, carefully loosen cookies with a spatula; cool
on pan until firm, about 5 minutes. Transfer to a rack to cool. Assemble and
decorate your house with royal icing.
ROYAL ICING
This sweet
icing recipe is used like glue to hold your gingerbread house together and
to decorate your gingerbread house. It dries quickly to a hard candy consistency.
3 egg whites at room temperature
¾ teaspoon of cream of tartar
1 pound of powdered sugar, sifted
Combine the above
ingredients in a mixing bowl. Mix on high speed for 7-10 minutes. Beat until
very stiff – do not under beat – you want the icing very stiff.
Keep at room temperature to work with.
